Mozzarella with Tomatoes and Mushrooms
Drain the mozzarella and cut into slices. Arrange on four plates. Rinse the chile, cut lengthwise and remove the seeds and white inner skin. Finely chop. Beat the yogurt with the lemon zest, salt, pepper, and chili. Thinly spread on slices of mozzarella. Rinse the mushrooms and cut into strips. Heat the olive oil and saute the mushrooms. Deglaze with the vinegar and season with salt and pepper.
Arrange the mushrooms on the cheese. Blanch the tomatoes for a few seconds and rinse in cold water. Peel and cut into quarters. Remove the core and cut into cubes. Rinse the marjoram and shake dry. Pluck the leaves from the stems. Sprinkle the marjoram and tomatoes over the mozzarella and mushrooms. Serve with fresh ciabatta or baguette.